Non-Veg Special: Badami Lamb Korma Recipe

Non-Veg Special: Badami Lamb Korma Recipe

Made of rich cream gravy, almond paste and yogurt; badami lamb korma is perfect recipe to enjoy on Sunday afternoons. Team it with butter garlic naan and it’s a match made in heaven. You can even enjoy this with plain steamed rice.


For the lamb:

  • 3 thinly sliced onions
  • 1 cup almond paste
  • 5 tsp ghee
  • 2 cinnamon sticks
  • 6-7 green cardamom
  • 3-4 cloves
  • 1 piece mace
  • 2-3 bay leaves
  • 3 tsp garlic paste
  • 1 tsp ginger paste
  • 1 kg lamb
  • Salt to taste
  • Rose water infused with 4-5 strands of saffron
  • 1 tsp yellow chilli powder

Also read: Rice Corner: Schezwan Egg Fried Rice

For the cream:

  • 1 cup yogurt
  • 1 tsp yellow chilli powder
  • 1/2 tsp black pepper powder
  • 1 tsp coriander seed powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala powder

For the paste:

  • 2 thinly sliced onions
  • 1 cup cream/malai

Also read: Fusion Flavour: Chilli Mushroom Recipe


For the cream, take the yogurt and yellow chilli powder, black pepper powder, coriander seeds powder, cumin powder, red chilli powder, turmeric powder and mix all together.

For the paste, fry the sliced onions till they turn translucent. Strain the onions, mix the cream and blend into a fine paste.

Heat ghee in a kadhai and add cinnamon, green cardamom, cloves, mace, bay leaves. Roast these spices for a while and then add the ginger garlic paste.

When the paste turns browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink and then add the  lamb, salt (to taste) and roast.

Once the lamb has seared, add the yogurt cream and almond paste. Pour water into the pot and let it simmer to cook in its own heat.

When it is almost done, add the garam masala and rose water infused with saffron to the lamb.

Take the lamb off the heat and transfer the individual pieces to a lagan. Sprinkle 1 tsp yellow chilli powder, add the onion paste and strain the gravy on top of the lamb.

Cover the lagan with a foil and put on low heat to cook.

Garnish with coriander.

Serve hot.

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